Method:
Cut chicken breast into pieces and cook with ¼ cup water and little salt and pepper.
Drain water if any left. Cool and mince.
Heat oil and saute onion till translucent.
Add ginger garlic paste and saute for few minutes.
Add all dry powders and mix.
Add chopped tomato and chicken mince and mix well.
Check seasoning. Add mozzarella and take off fire.
Mix well to combine and keep aside.
Divide into 16-18 portions, approx. 1 tbsp each.

Divide dough into 16-18 balls. Use your hand to flatten the dough into a rectangle or round.
Place the filling and seal properly.
Place on a greased tray seam side down.
Oil a piece of cling wrap and cover the tray and keep aside for 20-30 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg with water in a small brush. Brush egg wash on the risen buns.

Bake for 20-25 mins until the top is golden brown.
Rub butter on top of the bread as soon as you take out. This will keep the bread crust moist and glazed. If you want it to be crusty, don’t rub butter.
Serve warm.

Notes:
The stuffing is very versatile. Use whatever you have on hand. Add vegetables to chicken or keep it only vegetarian.
Adding mozzarella makes it more appealing to kids especially when reheated the next day.